Perfectly cooked together in the oven, Roasted Potatoes with Broccoli is a simple side dish that goes with anything! The potatoes get a head start and everything finishes together, caramelized, crispy and delicious!
- Two Sides in One! - Your starch and vegetable cook up together for an easy finish to any main course! Keeping them separate on the platter lets everyone choose just what they like!
- Roasting - Roasting is probably my favorite method of cooking vegetables! Roasted Potatoes with Broccoli cook up quickly in a hot oven, use the convection setting if your oven has it, which means the fan is blowing. The contact with the hot pan gets everything caramelized and crispy brown for maximum flavor!
- If You Love Roasted Veggies, try my Maple Roasted Carrots and Apples and my Roasted Carrots and Brussel Sprouts!
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Ingredients & Substitutions
Roasting brings out the best flavor in simple vegetables and the seasonings couldn't be more basic!
- Potatoes - You can really roast any kind of potatoes you have, but I often use small Yukon gold potatoes. Tiny potatoes, red potatoes, really all are fine. Scrub them well but there's no need to peel. How you chop them is up to you. I like to cut smaller potatoes in half lengthwise, then chop them into wedges. Sometimes the kids dip this "almost french fry shape" in ketchup!
- Broccoli - Use one large or two smaller heads of broccoli. Inspect it before buying to avoid any black parts, bugs or anything that doesn't look right! Wash well and chop into florets. You can discard the bottom part of the stem, but most of it can be chopped and roasted too.
- Olive Oil, Salt and Pepper - The very basic roasting seasonings, use your hands to coat well with olive oil for that crispy exterior. Salt and pepper are really the best for enhancing, not masking, the natural flavor of the veggies.
- Parmesan Cheese - While optional, we love topping the roasted potatoes and broccoli with a bit of freshly shredded Parmesan cheese.
See recipe card for quantities.
Instructions
Simple and delicious, the potatoes start roasting while you prep the broccoli. Then everything finishes together on one pan for easy clean up!
Step 1 - Preheat the oven to 425°F convection bake and prep the potatoes. Scrub them well but don't peel.
You can chop them into cubes, french fry sticks, or really however you like. I cut them in half lengthwise and then chop in a zig zag pattern to get small wedges.
Step 2 - Toss the potatoes on a large sheet pan with half the olive oil, salt and pepper.
Spread them out evenly and roast for 15 minutes.
Step 3 - Meanwhile, prep the broccoli. You can cut off the stem, discard it, or chop and roast it too!
Slice off the broccoli florets, cutting the larger ones in half or quarters. Try to make everything uniform and bite-sized.
Toss in a bowl with the remaining olive oil, salt and pepper.
Step 4 - After 15 minutes, the potatoes will be about half roasted.
Use a metal spatula to toss them and move them to one side of the pan.
Step 5 - Add the raw broccoli to the other side of the pan.
If it doesn't fit or you are cooking a larger amount, you can put the broccoli on its own pan.
Step 6 - Roast the potatoes and the broccoli together for another 15 minutes.
Give everything a flip and a check, and roast another 5 minutes or until caramelized and browned.
Step 7 - Add the potatoes and broccoli to a platter, or serve them right from the hot pan. Top with Parmesan cheese if you like!
Recipe Notes and Helpful Tips
- Roast at a High Temperature - Roasting is done at a high heat like 425°F and convection bake means the fan is blowing that hot air around, even better! The hot temperature ensure that the vegetables don't cook slowly, releasing their liquid and steaming instead of roasting. Roasting gives you crispy caramelized edges and the best flavor!
- If They Don't Finish at the Same Time - Maybe your potatoes were cut larger, or you feel like your broccoli is burning but the potatoes aren't quite done. No problem, keeping the two on separate sides of the pan makes it easy to just remove one or the other if it doesn't quite finish perfectly together.
- Use a Large Pan, or 2 - Make sure your veggies have room to spread out so they don't bunch up and steam in their own liquid instead of roast. If you don't have a large pan, or if you are making a bit extra, you can simply cook each vegetable on two separate pans.
- Adjust the Amounts - This recipe can be made in any amount, just adjust the olive oil, salt and pepper. You can make it with 2 potatoes for just 2 people, or do a large sheet pan of each vegetable to feed a larger crowd.
- What to Serve it With - From weeknights to holidays, this side dish goes with everything! We love it with Simple Roasted Salmon, roasted chicken, pork tenderloin, steaks, or holiday ham!
- Storage - Leftovers can be stored in the fridge and are best eaten in the next day or two. They can be warmed in the microwave or re-crisped in the oven.
- Make Ahead - This dish is best served hot from the oven, but you could prep and chop your broccoli a day in advance. You could also prep the potatoes an hour or so in advance, toss them on the sheet pan with the olive oil, salt and pepper and just let them sit in the fridge or on the stovetop until ready to roast.
Recipe FAQs
You can, but I think this step is completely unnecessary. Potatoes will get nice and crispy when roasted on a sheet pan in a hot oven, even if you don't soak them.
We love shredded Parmesan cheese, but you can also add fresh chopped garlic in the last 5 minutes of roasting. Fresh herbs and a squeeze of lemon juice are also great additions!
No. The hot contact with the pan will give you even crispier potatoes and broccoli, so parchment paper is just not necessary. Use a metal spatula to release the potatoes from the hot pan, they'll have a nice and crispy crust!
More Simple Side Dishes!
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Roasted Potatoes with Broccoli
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Print Pin RateIngredients
- 1 to 1¼ pounds potatoes (4 to 5 small)
- 1 to 1¼ pounds broccoli (1 large or 2 small heads)
- 2 Tablespoons olive oil divided
- 1 teaspoon kosher salt divided
- 8 grinds fresh black pepper divided
- Optional - Parmesan cheese
Instructions
- Preheat oven to 425℉ convection bake if you have it (which means the fan is blowing).
- Wash the potatoes and slice them into wedges (cut them in half lengthwise, then cut in a zig zag pattern) and add them to a large sheet pan. Toss well with half the olive oil, salt and pepper. Roast for 15 minutes.
- Meanwhile, cut the large stem from the broccoli and chop off the florets, cutting the larger ones in half or quarters. The stem can be discarded, or chopped and roasted too. Add the broccoli to a bowl and toss with the remaining olive oil, salt and pepper.
- Remove the potatoes from the oven and give them a flip with a metal spatula. Move them to half the pan and add the broccoli to the other side. Roast for another 15 to 20 minutes or until the potatoes and broccoli are crisp and browned. You can check on them after 15 minutes and give everything a flip, then do another 5 minutes.
- Serve hot with Parmesan cheese if you like!
Notes
- Potatoes - I used Yukon gold potatoes but really any potatoes are fine for roasting. Wash them well, no need to peel. Chop them in any shape you like, trying to keep them uniform in size.
- Roasting Time May Vary- All ovens are different and the roastings times can also depend on the size you chopped the vegetables and the amounts on the pan. Make sure to check on everything and flip after the potatoes have roasted 30 minutes and the broccoli has roasted for 15.
- Consider 2 Sheet Pans - If you don't think your potatoes and broccoli have enough room on one pan, it's fine to use a separate pan for each. This is almost better because you can pull one out if it finishes before the other. Even if you roast them both on one pan, you can always remove one veggie before the other if they don't quite finish together.
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